King Tenderloin with Red Velvet Demi Glace

By á-2557

Ingredients

• Red Velvet Demi Glace:
• 4 Omaha Steaks Filet Mignon
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon olive oil
• 2 tablespoons shallots, minced
• 1/2 teaspoon garlic, minced
• 1 cup Cabernet Sauvignon
• 1 tablespoon aged balsamic vinegar
• 1 cup Demi Glace (can be found in most grocery and specialty food stores)

Details

Servings 4
Adapted from culinary.net

Preparation

Step 1

Preheat grill on high.
Blot steaks dry with a clean paper towel.
Brush steaks with olive oil and season with salt and pepper.
Grill steaks to desired doneness while searing the outside.
Ladle a small amount of Red Velvet Demi Glace onto the serving plate.
Place the steak on the Demi Glace then ladle a thin ribbon of additional Demi Glace over the steak.
Red Velvet Demi Glace: Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent.
Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3.
Add Demi Glace to pan and bring to a simmer for 5 minutes or until sauce has slightly thickened.